Recipe: Yorkshire Puddings

By Christy Amular - December 11, 2011

A traditional recipe to accompany your Christmas roast. Despite the bad rep that lard gets, it still is my favorite ingredient to make the flakiest dough. ;)

  • 1 cup all-purpose flour
  • 1/4 tsp  salt
  • 1/4 tsp coarsely ground pepper, plus more for topping
  • 2 eggs
  • 1 cup whole milk
  • 6 teaspoons drippings from roasting pan (or melted lard for superb flakiness)

1. In a small bowl, stir together teh flour, slat and 1/4 tsp pepper. In a bowl, beat eggs until light and foamy. Beat in the milk until well blended. Add the flour to the eggs and mix until well combined. Refrigerate until ready to use.

2. Preheat a 6- cup muffin tin in the oven  at 450F . Remove the muffin tip from the oven and spoon  1 teaspoon of pan drippings or melted lard into the muffin cups, filling each half cup full.  Sprinkle the tops with pepper. Bake until puffed and golden.  

Recipe from Christmas Family Gatherings by Donata Maggipinto

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  1. I didn't like lard until I came to a small country where one can only get it 'fresh' - i.e. not made in a factory, direct from the butcher's. So, I wonder if it gets a bad rep because few people have tasted 'good lard'?!
    In any case, recent studies have shown that it's healthier than most/many oils. But in the final count, I agree that it can't be beat in terms of flakiness - and it makes the perfect crust for quiche.
    All this to say that I've bookmarked this recipe - I've never made my own Yorkshire puddings before, and look forward to giving it a go, so thank you! Hope you're enjoying the weekend :)


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